Why do a lot of recipes call for dredging? .... Esp. fish?
i dont dredge my catfish before i blacken it and pan cook it. would dredging it make a difference? I hate flour. Just curious.
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Dredging in flour is generally used to 1) create a crusty texture on food when frying, 2) to help an additional coating adhere to the food (such as dredge in flour, dip in egg wash, then coat in cornmeal/panko/etc, or 3) to aid in browning and lay the foundation for thickening a sauce to be made with the drippings and brown bits in the pan. I wouldn't flour when blackening fish, either. If you don't like flour, then you probably don't eat any fried foods, cakes, cookies, brownies, pies, or a myriad other things that rely on flour for their texture and/or foundation. Hope this helps!
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